RUNNING A RESTAURANT BUSINESS by HEART

I went to a bookstore near my house last Friday (Thanks God, finally a decent book shop opened on a walking distance from my house!), and found a book about Carnegie Deli on a NEW BOOK display table. (http://www.carnegiedeli.com)

Can not wait to reach home and start reading the book, that night. Anything about culinary or running a restaurant business always attracted me very strongly.

I am a believer of how happy a person can be, earning for living from doing what they love & like.

I have examined business that run by heart. It always shines more brightly. People who involved in running the business have more smiles, and indirectly influenced their customer to have a happier feelings too.

These people enter ordinary fields of business, which many people even more expert has already in there, but since they did it happily, the end result is different.

I want to get the book in its original version in English (the one I bought is in Indonesian). I found many mis-spelling words in it.

In this post, I also want to share a story about a small cafe which I am very sure are run by heart by the owner. I have written about this last time http://foodiecookie.blogspot.com/2007/09/taste-improved.html
But on my previous post, I did not highlight of the business, it was a story of my three 'musketeer' friends (GRIN).

The cafe named "CAFE TERAS LEMPUNA". Located in Bedugul, a hilly region of Bali Island. I knew it is owned by a Japanese lady.

It has a very cozy interior. A Japanese alike neat, with several cute ornaments inside. They also put several sets of dining table + chairs on its verandah. Giving a pleasant outdoor place to have your meals. But beware, do not eat outside during mango & jackfruit season! You will get crazy in getting rid of flies :-(

My latest visit to Cafe Teras when I took all pictures displayed here, was Saturday, 13th Oct 2007. The plantation planted on its yard, being one of the focal interest too! They changed it regularly. This time they have a beautiful white lily on the yard. It was still raining heavily when I arrived there. But soon after ordering our lunch, the rain stopped gradually, leaving a freshness on the white lily.

A bush of pink wild roses was planted near the right side wall if you are facing the road. Whilst, tomato planted in a row next to the front fence, carrying its fatty fruit. Yet, not ripe but it would be a lovely fresh tomato from the garden.











Inside, you will find a nice little bar, where the waiter prepare drinks for the customer. Many kind of glasses and cups displayed on its bluish rack.

Next to liquor & wine displayed rack, you will find a door - the entrance to the kitchen. What I missed is only a good music. It must be lovely if they have a nice easy listening jazz selections as a background music.

If you decided to visit this place, don't think that you will get a 5 stars categorized meals. The food is good but not so special! You can get similar lines of foods any else where easily. What you won't get is the nice ambient of the place.

Cleanliness of the place included the toilet is two thumbs up! Except one thing, I never agreed when people liquefying the density of liquid hand-soap usually for saving reason by pouring water into its container. You must be thinking I'm weird now :-D!

Last but not least, I found this unique wind chimes hung below the verandah roof.

What else to be shared? I don't have anymore, but just experienced yourself. I think you will be agreed with me, that CAFE TERAS LEMPUNA is one of the business which is run by heart.

HAPPY EXPLORING!

BALI - TRADITIONAL FOOD (2)

You might have known a famous traditional Balinese food restaurant located in Lukluk, a village not far from Denpasar.
The place is very famous for its dishes called "LAWAR LUKLUK".

Lawar is a kind of traditional balinese food, which made from shredded steamed pork or beef skin combined with shredded coconut, fried onion, slices chilly, shrimp paste, and other spices.

But lawar is not the only main dishes, it should be accompanied with "KUAH" a kind of spicy soup with several small cut of meat (either beef or pork - you can choose which one do you want, or mix). Besides that on the plate you will also find sweet jerked meat (again either beef or pork), fried skin crackers and fried innards.















Again, if having kinda Balinese traditional food, best........ if you have it at the place it sold. Otherwise, it tastes different. One more of this LAWAR LUKLUK speciality is their sambal (hot chilly sauce), which made of shrimp paste. It tastes really good, who can resist a plate of warm rice with shrimp paste sambal + lawar + kuah.........??

Interested to try? Drive along main road to Tabanan, it is located in Lukluk - Sempidi, on the right side just after a traffic light. It opens early in the morning around 07.00 - 07.30 Bali local time to about 15.00 - 15.30 only.

NASI GORENG

The most popular choice amongst Indonesian culinary besides Satay is Nasi Goreng. I try to find from where originally nasi goreng is, but could not find any information related to it. Below is the information I got from wikipedia about nasi goreng:

Nasi goreng is an Indonesian and Malaysian version of fried rice - that is what it means in both languages. The dish has hundreds of variations, but it is often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk (fried crackers / chips made of shrimp or vegetables). In many restaurants, when accompanied by a fried egg, it is sometimes called as nasi goreng spesial.

Although nasi goreng can be eaten at any time of day, most Indonesian people often eat nasi goreng during breakfast, and mostly ingredients are given from the leftovers from the dinner the previous day. The rice should be cooked ahead and let it to go cold to make, and this is why the leftover dinner is used because the rice is preferably taken from day before. Nasi goreng is a complete meal but sometimes it is also part of a banquet.

The main ingredients for the plain nasi goreng include pre-cooked (and preferably cold) rice, soy sauce, garlic, shallot and some spring onions for garnishing. For the special one, add fried egg, a cracker, some slice of raw tomatoes and cucumbers. When the main ingredient (rice) is replaced by noodle, the dish becomes mee goreng (fried noodle).

Nasi goreng can also be found in restaurants in western countries, mostly in Chinese and Indian ones, but with local adaptation. For instances, by adding some curry seasoning. In the Netherlands, several Indonesian-Chinese restaurants offer nasi goreng with selected original spices to suit the Dutch taste.

I was just a kid (about 8 or 9 years old), when my father often played a song titled "Gief Meej Maar Nasi Goreng". Somehow, that song sticked on my memory up to now, maybe as many Indonesian food mentioned on the lyric like, nasi goreng, onde-onde, krupuk, sambal etc. When writing this post, I tried to find who is the singer of that song, and YIPPEEEEEE! I found it. The name of the singer is Wieteke van Dort (http://www.wietekevandort.nl/ - unfortunately it is in Dutch) If you wish to hear to that unique song, please visit http://urno.multiply.com/music/item/56 Back to nasi goreng. Near my house there is a busy hawker food stall which specialized in Nasi Goreng Petai (Parkia Speciosa) - a kind of bean with stinky smell but taste good to its lover (I am one of them LOL!). They also have Nasi Goreng Jawa (Jawa = Java), which using shrimp paste as one of the ingredients and slices of big chilly. It is not hot but has a very special smell. Kind of sambal smell very tempting. One varian of nasi goreng which categorized unique, I found in Jogjakarta last year. It was cooked over a traditional brazier which caused it has a smoky smell. Besides that, they also have a dish, a combination of Mee Goreng and Nasi Goreng which named "Magelangan" style. Magelang is a name of a small city in Mid Java - near Jogjakarta. Which varian of nasi goreng is your favorite?

A PLACE in UBUD

When taking this picture, I remembered a place in Ubud. It is a restaurant but I would not mention the name as I noticed the quality of the food served, decreased recently. Up to now, I have decided for not visiting the place for dining again, I only will drop by whenever I miss the atmosphere. But to get the same feeling I have to wait until the rainy season comes.

Surely, it is a lovely place! Especially its open air area which located next to a big lotus pond.

Many frangipani trees planted near the edge of the pond. They put several sets of outdoor furniture on the grass lawn next to it.

What made me stunned that day: I was there, the rain was just stopped. Plenty of frangipani flowers fell and laid at the grass lawn. Combination of the grass, the yellowish of frangipani flowers and drops of rain that still attached and rolling slowly at the frangipanis' leaves and flowers, the fresh smell of the earth and the smell of the grass after the rain pouring..................., really unforgettable.

After reading this...., close your eyes and imagine what I have written above! Believe me, you will get that atmosphere too (wink!)

BALI - TRADITIONAL FOOD (1)

Lately, I was tickled to write about Balinese Traditional Food.

Balinese Traditional Food has its own character which able 'hypnotizing' their devotees. If you have Balinese friends who have been away from Bali for sometimes or have been settled foreigners somewhere else, you may ask them, whenever they return or happen to have a chance visiting Bali, I bet first thing appears at a very first glance on their mind is Balinese Traditional Food........, Babi Guling (suckling pig), nasi campur (rice with various kind of meats, egg & vegetables), jaje bali (balinese style cakes) and many more.

Few days ago I had a chance to have my lunch at Pesinggahan that well known of its fish dishes.

Pesinggahan is a small village located at the eastern part of Bali. Very close to the famous Tourism Object - Gua Lawah (Balinese Temple located in front of a big bat cave). The fish that they use as the main ingredients is Tuna Fish; caught by local fishermen which guarantee the freshness of the fish used. I never had any experience got not fresh fish during my time having my meals there. If you are sensitive you can feel a bit itchy on your tongue when having a fresh fish which already not fresh.

Mainly there are 3 types of main dishes served there.
First is the Fish Soup. They will serve this automatically accompanied with a plate of rice as soon as you take your seat and order your drinks. The soup consists of several pieces of fish in a clear broth but if you stir it, the sediment off all spices that set at the bottom of the bowl will mix and make the broth not clean anymore. A pinch of fried onion spread on top of the soup give a nice blended smell between the soup and the fried onion itself.

Then they will serve the second and third main dishes,
Sate Lilit Languan and Pepes Ikan Tuna (Roasted tuna fish wrapped with banana leaves).


Sate Lilit Languan or Tuna Fish Satay, is satay that is sticked on a young bamboo skewer - bigger than normal satay skewer, seasoned with traditional Balinese all spices seasoning and baked.








The Pepes Ikan Tuna tastes a bit hot for me. But it is really delicious. The smell of the burnt banana leaves covered the tuna fish gave an additional sensational smell to the fish.

But I should remind you, these dishes only taste good when you eat it while it is still hot. Otherwise, it won't be as good as it should be.



As accompaniment they will also serve a plate of fried nuts and steamed water spinach mixed with hot chilly sauce. And the most important accompaniment is the SAMBAL MATAH, a sauce is a combination of onion which is sliced thinly, hot chilly - also sliced thinly, baked fermented fish (smell really strong!), coconut oil, salt and a squeeze of fresh citrus lime.

Next time if you have a chance driving to eastern part of Bali, do not forget to try this traditional food. Actually along Kusamba village up to Pesinggahan village you will find many stalls selling Sate Lilit Ikan, Pepes Ikan and Soup Fish, but the most famous is the one that I cover at the beginning.